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Thai Coconut Chicken Stir Fry

It’s been far too long since I’ve cooked with coconut milk and this stir fry was a wonderful reminder I need to do it more frequently.

It keeps the chicken super moist, lends creaminess, and a light sweetness that only coconut milk can. I seriously wanted to drink the broth-sauce.

Use coconut milk in a can (usually found in the Asian aisle), not cream of coconut, not coconut cream, not coconut oil, and not coconut milk in a carton that’s refrigerated. I used lite but you can use full-fat.

The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore. I only like stir fries if there are lots of veggies, tons of crunch, a rainbow of flavors, and this one delivers.

You can mix and match ingredients based on what you have on hand and enjoy including the vegetables, seasonings, and herbs. I used broccoli, sugar snap peas, red bell peppers, carrots, and green onions which add crunch and crispness.

If you prefer more heat, use a red chili or a serrano or jalapeno pepper. Like curry? Add a tablespoon. Have spinach, kale, or greens to use? Toss in a big handful. Want to keep it vegetarian? Use tofu or tempeh. So versatile and healthy.

Soy sauce adds saltiness, ginger adds a mild heat, lime juice brightens it and really is a showstopper, brown sugar sweetens it, and garlic adds rich flavor. Cilantro and basil finish the stir fry because there’s nothing like fresh herbs for that final touch. Serve as is or with rice if you like.

Thai Coconut Chicken Stir Fry

Yield:serves 4

Total Time:about 20 minutes

Prep Time:10 minutes

Cook Time:about 10 minutes

Coconut milk keeps the chicken super moist, lends creaminess, and a light sweetness that only coconut milk can. Use coconut milk in a can (usually found in the Asian aisle). The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore. Mix and match ingredients based on what you have on hand and enjoy including the vegetables, seasonings, and herbs. It’s so versatile and healthy. Serve as is or with rice if you like.

Directions:

To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is about 80% cooked through, stir and flip intermittently.

Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.

Evenly sprinkle with basil, cilantro, and serve immediately. (Immediately upon taking the stir fry off the heat, there was quite a bit of excess coconut milk broth but as it cooled some of the broth must have soaked into the chicken and veggies and the overall volume appeared reduced after about 30 minutes). Stir fry is best warm and fresh but extra will keep airtight in the fridge for up to 5 days, reheat gently as desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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29 comments on “Thai Coconut Chicken Stir Fry”

This looks delicious and I love Thai flavors! Jon fractured his wrist last week and had to have a plate put in on Friday (crazy story) so I need to make meals that don’t require a knife for the next 2 weeks til his cast comes off. Stir fries and slow cooker recipes should be perfect and you’ve posted several good ones recently!

I hope that Jon heals up quickly and what an ordeal! I’m so sorry! My daughter broke both arms within 18 months of each other due to sports injuries and I am well aware of what life in casts is like…for everyone involved! Hope you guys are hanging in there!

Thanks for the kind thoughts–he’s doing well and was happy I made this today. We were due for some Thai flavors and it was excellent! I had fresh basil to garnish but forgot to get cilantro so I used some dried instead. He also had a concussion but I am the one who has been forgetful this past week?! I will remember to make this again though.

Wow he sounds like he’s been through the wringer but hopefully on the mend! Glad you were able to give this one a try and really basil or cilantro, flip a coin, I love them both and you could use either here and I’m sure it would be great!

Thanks for the photo compliments. I made this ages ago and it kept getting pushed back. Spring/summer lighting is just glorious. You can tell the difference from fall lighting, well I can at least :) Your soup sounds great!

The flavors in the sauce are amazing! I have used coconut milk and curry powder or paste before, but the coconut with the lime and other seasonings were great and so different! Will definitely make this again! I also just used a bag of frozen stir fry veggies to cut down on the chopping time. Thanks for another delicious, quick recipe!

Made this tonight and my whole family loved it, even the 8 and picky 6 year old. Changed the veggies to carrots, zucchini and frozen broccoli. I used full fat coconut milk. Amazing!!!!!! Thank you so much!! I’m keeping this one for company too. Easy and tasty!

My 13 yr old daughter and I made this last night. I’ve never made an Asian dish before but love eating different foods. It was so good and easy to make. We cheated and used pre-cut frozen stir-fry vegetables, added more frozen asparagus since my girls love asparagus and served it over Jasmine rice.

We will definitely make it again. Now, I just need to figure out what do do w/the extra ginger I have on hand.

I am not one to follow a recipie exactly but I did this time because the ingredients sounded so good. I even zested a lime (I didn’t even realize I had a zester but my friend unloaded her kitchen supplies on me when she moved and included a garlic press too!)So, I did everything the recipie said including using lite coconut milk (which I highly recommend because it was very smooth). All in all the recipie was absolutely delicious. We ate so much that we couldn’t move. If you’re going to take the time to buy and chop veggies, this is the recipie to try. It really didn’t cost very much as you only need a small amount of each ingredient.The basil and cilantro really added a wonderful punch at the end and the sauce was incredibly flavorful.Bravo! I will be making this recipie again and again! And my husband now thinks I’m a pro so thank you so much for sharing it!

Made this tonight(Brought it down to a single serving, worked perfectly) with a little green curry paste and O.M.G!!! It was amazing!! Thanks so much for passing on such a great recipe, will definitely be making this again!!

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